Mother Earth Living

Homemade Soda: Ginseng Soda Recipe

Garner the health benefits of ginseng in this light and fizzy Ginseng Soda recipe. This recipe is excerpted from Homemade Soda (Storey Publishing, 2011) by Andrew Schloss, a comprehensive guide filled with vibrant colors, punchy graphics and recipes such as Orange Honey Ginger Ale and Curiosity Cola.

Ginseng Soda Recipe

Ginseng has been used in Chinese medicine for millennia, mostly in the treatment of sexual dysfunction, particularly male impotence. I don’t want to get your hopes up, but a study done by the Southern Illinois University School of Medicine found that ginseng enhanced sexual performance in laboratory animals. Drink up!

Ginseng Syrup Recipe
Enough for 3 servings

• 1 cup water
• 1/4 cup sugar
• 4 ginseng-root tea bags
• 1 tablespoon honey
• 1 teaspoon unflavored rice vinegar

1. Bring the water to a boil. As soon as the water boils, add the sugar, stirring until it dissolves. Remove from the heat, add the tea bags, cover, and let sit for 20 minutes. Then remove the tea bags, stir in the honey and vinegar, and let cool to room temperature.

2. This syrup will keep in the refrigerator for up to 2 weeks.

1 serving

• 1/3 cup ginseng syrup
• 1 1/4 cups seltzer

1. Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.

Mixology: Ginseng Spritzer

1. Prepare the ginseng syrup as described above, then carbonate with seltzer.

2. Mix equal parts chilled Ginseng Soda and chilled white wine in a wine glass.

Mixology: Ginseng Gin

1. Prepare the ginseng syrup as described above, then carbonate with seltzer.

2. Pour 1 to 2 ounces (2 to 4 tablespoons) Dutch-style gin, such as Hendrick’s, over ice in a tall glass, add a splash of bitters, and top up the glass with Ginseng Soda. Garnish with lime wedge.

Excerpted from Homemade Soda © Andrew Schloss, photography © Aran Goyoaga used with permission from Storey Publishing.

Click here for the main article, Homemade Soda: Carbonation Methods, Flavorings and Recipes.

  • Published on Aug 17, 2012
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